Maleic And Succinic Acid Content In Beer (2025)

Maleic acid and succinic acid are two dicarboxylic acids found in beer and wine that are powerful stimulants of gastric acid output and gastrin release in humans. While maleic acid is almost non-existent in beer, succinic acid is present in concentrations of up to 0.06 g/L. When given together in the concentrations present in beer, maleic acid and succinic acid significantly increase gastric acid output. This has led to research on reducing their concentration in beer, with one study successfully reducing their content below detection limits without compromising beer quality.

Maleic acid and succinic acid are stimulants of gastric acid secretion

A study aimed to separate and specify the gastric acid stimulatory ingredients in alcoholic beverages produced by fermentation. Yeast-fermented glucose was used as a simple model of fermented alcoholic beverages and was separated by different methods of liquid chromatography. Each separated solution was then tested in human volunteers for its stimulatory action on gastric acid output and gastrin release.

Five substances were detected by high-performance liquid chromatography and were analyzed by mass spectrometry and 1H-13C nuclear magnetic resonance spectroscopy. At the end of the separation process, only two dicarboxylic acids, maleic acid and succinic acid, had a significant stimulatory action on gastric acid output (76% and 70% of fermented glucose, respectively), but not on gastrin release. When given together in the same concentrations as found in beer, they increased gastric acid output by 100% of fermented glucose and by 95% of maximal acid output.

The stimulating action of both acids is most likely independent of histamine release due to the low content of enterochromaffine-like cells in the cell preparation (<1%). Neither a Ca2+ release from intracellular stores nor the involvement of inositol phosphate turnover can be excluded. The exact mechanism of action is still unknown, and further studies are needed to clarify it.

Maleic acid and succinic acid increase gastric acid output

It is a well-known fact that alcoholic beverages produced by fermentation, such as beer and wine, are powerful stimulants of gastric acid output and gastrin release in humans. However, the specific compounds responsible for this effect were not clearly understood until recently.

Recent studies have revealed that maleic acid and succinic acid, two dicarboxylic acids present in fermented alcoholic beverages, are the key stimulants of gastric acid secretion. These acids were identified through a comprehensive separation process using liquid chromatography, mass spectrometry, and nuclear magnetic resonance spectroscopy. The process involved testing various separated solutions, including yeast-fermented glucose, in human volunteers to determine their impact on gastric acid output and gastrin release.

The results showed that, when tested individually, oxalic acid, acetic acid, and L(+)-lactic acid did not significantly stimulate gastric acid output. In contrast, maleic acid and succinic acid, when given singly, increased gastric acid output by 76% and 70%, respectively, of fermented glucose. Interestingly, when these two acids were combined in the same concentrations as found in beer, they synergistically increased gastric acid output even further, reaching 95% of maximal acid output (MAO) and 100% of fermented glucose.

The discovery of the role of maleic and succinic acid in gastric acid stimulation provides valuable insights for brewers. Brewers can now focus on reducing the levels of these acids in beer to enhance its ingestive drinkability, particularly for consumers who are sensitive to stomach acidity. By applying specific adsorbent materials during the brewing process, it is possible to significantly lower the concentrations of succinic and malic acids without compromising the quality of the beer. This knowledge empowers brewers to create beverages that are not only enjoyable but also better suited to individuals with acidity-related concerns.

Succinic acid is a key indicator for ingestive drinkability

Several studies have been conducted to understand the impact of succinic acid on gastric acid secretion and drinkability. One study found that succinic acid, in combination with maleic acid, significantly increased gastric acid output by 95% of maximal acid output (MAO) and 100% of fermented glucose. However, when tested separately, succinic acid still showed a potent effect, increasing gastric acid output by 70% of fermented glucose.

The concentration of succinic acid in beer is typically around 0.06 g/L. While this amount is significant for gastric acid stimulation, it is important to note that succinic acid is not the only acid present in beer. Other acids, such as acetic acid, L(+)-lactic acid, and oxalic acid, also contribute to the overall acidity and flavour profile of beer.

Brewers have experimented with different methods to reduce the concentration of succinic acid and other organic acids in beer. One study found that specific adsorbent materials could decrease the levels of succinic acid below detection limits without compromising beer quality. This information is valuable for brewers who want to create beers with lower acidity and potentially improve their drinkability.

In summary, succinic acid is an important factor in the ingestive drinkability of beer. Its presence stimulates gastric acid secretion, impacting how well the beverage is tolerated by the drinker. By understanding and controlling the levels of succinic acid, brewers can influence the drinkability and overall enjoyment of their products.

The concentration of maleic and succinic acids in beer can be lowered

Maleic acid and succinic acid are dicarbocilic acids that are produced in beer during the fermentation process. These acids have been shown to stimulate gastric acid output in humans, with maleic acid and succinic acid increasing gastric acid output by 76% and 70% of fermented glucose, respectively. When combined in the concentrations typically found in beer, these acids further increase gastric acid output to 95% of MAO and 100% of fermented glucose.

The application of adsorbent materials is a promising approach for brewers who wish to produce beers with lower levels of succinic and maleic acids, improving the ingestive drinkability of their products. By utilising these specific materials, brewers can effectively reduce the concentration of these acids while maintaining the desired sensory attributes of their beer, such as aroma, taste, temperature, and texture.

Furthermore, the study demonstrated that the adsorbent material could be regenerated for multiple cycles without any loss in capacity, making it a sustainable and economical solution for brewers. With this knowledge, brewers can cater to consumers who may be concerned about the impact of stomach acidity on their drinking experience, offering a more enjoyable and comfortable beverage.

In conclusion, the concentration of maleic and succinic acids in beer can be effectively lowered through the strategic use of adsorbent materials, providing brewers with a valuable tool to enhance the drinkability and appeal of their products. This approach not only addresses the potential impact of these acids on gastric acid stimulation but also ensures that the overall quality and sensory experience of the beer remain intact.

Maleic and succinic acids are dicarboxylic acids

In one study, yeast-fermented glucose was used as a model for fermented alcoholic beverages. It was separated using different methods of liquid chromatography, and each separated solution was tested for its effect on gastric acid output and gastrin release. At the end of the separation process, only two dicarboxylic acids, maleic acid and succinic acid, significantly increased gastric acid output by 76% and 70%, respectively, compared to fermented glucose. When given together in the concentrations present in beer, they increased gastric acid output by 95% of maximal acid output and 100% of fermented glucose.

The presence of these acids in beer and other fermented beverages is important because it affects stomach acidity, which can influence drinkability. Brewers may want to know how to produce beers with lower levels of these acids to improve their products' ingestive drinkability.

In addition to their role in gastric acid stimulation, maleic and succinic anhydrides, which are derived from these acids, are used in protein modification studies. They are useful for studying the reactivity of lysine side chains and elucidating their roles in protein biological activities.

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